Quinoa stuffed Capsicums

Name: Quinoa stuffed Capsicums
Cuisine: European, Italian, Mediterranean
Ingredients: 2/3 cup rinsed quinoa; 1 1/2 cups vegetable broth or water; 1 tblspn olive oil; 1/2 cup onion, diced; 1/2 cup mushrooms, diced; 2 cloves garlic, minced; 2 tomatoes, diced; 2 cup spinach, chopped; 3 tblspns fresh basil; 2/3 cup whole milk mozzarella, grated; 2 red capsicum halved and seeded, large red and yellow capsicums

4 steps

Updated at: Wed, 16 Aug 2023 16:48:46 GMT

Ingredients

2 servings

⅔ cupquinoa

rinsed

1 ½ cupsvegetable broth

or water

1 tblspnolive oil

½ cuponion

½ cupmushrooms

2 cupspinach

3 tblspnsfresh basil

⅔ cupwhole milk mozzarella

grated

2red capsicum

halved and seeded, large red and yellow capsicums

Instructions

Step 1

1. Prepare the Filling: Place rinsed quinoa in a medium saucepan. Add the broth and bring to a rolling boil. Reduce heat to low, cover, and cook until the liquid is absorbed, about 10 minutes. Remove the pan from heat and let stand and covered for 5 minutes. Fluff with a fork.

Step 2

2. Preheat the oven to 175’C OR 155’FF. Heat a medium saucepan over medium heat. Add the oil, onion, mushrooms, garlic and sauté about 3 - 5 minutes. Add the tomatoes, salt, and pepper to taste and cook, stirring for 5 minutes to develop the flavours. Remove the pan from heat, add the cooked quinoa, spinach, basil and ½ the mozzarella or move to a large bowl and mix.

Step 3

3. Prepare the Capsicums: Halve the capsicums lengthwise and remove the core and seeds. Place the capsicums cut side up in a baking dish. Fill each capsicum with ½ cup of the filling and top with the mozzarella. Pour a little water into the bottom of the dish. Cover tightly with foil.

Step 4

1. Prepare the Filling: Place rinsed quinoa in a medium saucepan. Add the broth and bring to a rolling boil. Reduce heat to low, cover, and cook until the liquid is absorbed, about 10 minutes. Remove the pan from heat and let stand and covered for 5 minutes. Fluff with a fork. 2. Preheat the oven to 175’C OR 155’FF. Heat a medium saucepan over medium heat. Add the oil, onion, mushrooms, garlic and sauté about 3 - 5 minutes. Add the tomatoes, salt, and pepper to taste and cook, stirring for 5 minutes to develop the flavours. Remove the pan from heat, add the cooked quinoa, spinach, basil and ½ the mozzarella or move to a large bowl and mix. 3. Prepare the Capsicums: Halve the capsicums lengthwise and remove the core and seeds. Place the capsicums cut side up in a baking dish. Fill each capsicum with ½ cup of the filling and top with the mozzarella. Pour a little water into the bottom of the dish. Cover tightly with foil. 4. Bake until the capsicums are soft, about 10 - 15 minutes. Remove the foil and brown the cheese for the last 5 minutes. Let cool for 5 minutes before serving